<
https://ourbigescape.com/

Cuban Ropa Vieja Recipe

Last updated on October 9th, 2023 at 08:14 am

 

7. Cuban Ropa Vieja Recipe (9)

Are you looking for a delicious dish then try our Cuban Ropa Vieja Recipe! This traditional Cuban dish is packed with flavors and offers a variety of health benefits. Let’s dive into the essential facts about this tasty recipe.


Want more ideas to round-out your recipe search?
A lot of great options are in this post!
24 Great Cuba Food and Cuban Recipes Choices

Cuban Ropa Vieja Recipe is a savory and tender shredded beef dish that is popular in Cuba. The name “Ropa Vieja” translates to “old clothes” in Spanish, as the shredded beef resembles torn and tattered fabric. It is made by slow-cooking flank steak or brisket with onions, bell peppers, garlic, and tomatoes until the meat becomes tender and easily shredded.

This recipe is bursting with flavors. The combination of slow-cooked beef, aromatic vegetables, and rich tomato sauce creates a hearty and satisfying meal. The tender beef, infused with the savory spices, melts in your mouth, making each bite a delight for your taste buds.

One of the great things about the Cuban Ropa Vieja Recipe is its versatility. It can be enjoyed in various ways, such as served over rice, alongside black beans, or even used as a filling for tacos or sandwiches. Its rich flavors complement different accompaniments, allowing you to personalize your meal to suit your preferences.


You May Want to Join The World Recipes With Our Big Escape

Share your own recipes in our Facebook Group. Find recipes from all over the world. Learn more about International Cuisine and how you can surprise your family with new and exciting foods from all over the world.

For More Photos Visit Our Instagram at World Recipes Daily


In addition to its delicious taste, the Cuban Ropa Vieja Recipe also offers nutritional advantages. It is a good source of protein, which is essential for building and repairing body tissues. The dish also contains vegetables, such as onions, bell peppers, and tomatoes, which provide essential vitamins and minerals. These vegetables add color, texture, and nutritional value to the dish.

So, if you’re looking for a flavorful and nutritious meal, give the Cuban Ropa Vieja Recipe a try. Its tender shredded beef, aromatic vegetables, and versatile serving options make it a popular choice for those seeking a taste of Cuban cuisine. Enjoy this traditional dish and savor the flavors of Cuba right in your own kitchen.

7. Cuban Ropa Vieja

How To Make Our Cuban Ropa Vieja Recipe

Ingredients (8 Servings)

1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 large carrot sliced
1 large stalk celery sliced
1 green bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 large onion, sliced
1 cup green olives, sliced
1/4 cup roasted red peppers , drained
1/8 cup pimientos
1 teaspoon ground cumin
1 teaspoons dried oregano
2 teaspoons sweet paprika
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves chopped
2 cloves garlic chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

a. Place a large pot or Dutch oven on the stove.
b. Add 1 tablespoon of vegetable oil to the pot.
c. Turn the heat to medium-high and allow the oil to heat up.

2. Brown the flank steak on both sides in the hot oil.

a. Place the beef flank steak in the pot.
b. Let it cook for about 2-3 minutes on each side until browned.
c. Use tongs to flip the steak and brown the other side.

3. Remove the flank steak from the pot and set it aside.

a. Use the tongs to carefully remove the browned flank steak from the pot.
b. Transfer it to a plate or cutting board.
c. Set it aside for now.

4. In the same pot, add the beef broth, tomato sauce, and tomato paste.

a. Pour 1 cup of beef broth into the pot.
b. Add an 8-ounce can of tomato sauce.
c. Stir in a 6-ounce can of tomato paste.

5. Stir in the sliced carrot, celery, bell peppers, onion, and chopped garlic.

a. Add the sliced carrot to the pot.
b. Include the sliced celery as well.
c. Mix in the sliced green and yellow bell peppers.
d. Add the sliced onion to the pot.
e. Finally, sprinkle in the chopped garlic.

6. Add the green olives, roasted red peppers, and pimientos.

a. Mix in 1 cup of sliced green olives.
b. Include 1/4 cup of drained roasted red peppers.
c. Add 1/8 cup of pimientos to the pot.

7. Sprinkle in the ground cumin, dried oregano, sweet paprika, smoked paprika, ground allspice, ground cloves, kosher salt, and black pepper.

a. Sprinkle 1 teaspoon of ground cumin into the pot.
b. Add 1 teaspoon of dried oregano.
c. Mix in 2 teaspoons of sweet paprika.
d. Include 1 teaspoon of smoked paprika.
e. Sprinkle 1/4 teaspoon of ground allspice.
f. Add 1/4 teaspoon of ground cloves.
g. Finally, season with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.

8. Stir everything together until well combined.

a. Use a wooden spoon or spatula to mix all the ingredients together.
b. Make sure the spices and vegetables are evenly distributed.

9. Return the browned flank steak to the pot and submerge it in the sauce.

a. Carefully place the browned flank steak back into the pot.
b. Press it down into the sauce so that it’s fully submerged.

10. Cover the pot and simmer on low heat for 2.5 to 3 hours, or until the beef is tender and easily shreds.

a. Put the lid on the pot to cover it completely.
b. Reduce the heat to low.
c. Let the dish simmer for 2.5 to 3 hours, stirring occasionally.
d. Check the beef’s tenderness after 2.5 hours. It should be easily shred-able with a fork.
e. If needed, continue simmering for another 30 minutes until desired tenderness is reached.

11. Once the beef is tender, remove it from the pot and shred it using two forks.

a. Use tongs to carefully remove the beef from the pot.
b. Place it on a cutting board or plate.
c. Use two forks to shred the beef into smaller pieces.

12. Return the shredded beef back to the pot and mix it with the sauce.

a. Transfer the shredded beef back into the pot.
b. Use a spoon or tongs to mix it well with the sauce.
c. Ensure the beef is evenly coated.

13. Stir in the chopped fresh cilantro, olive oil, and white vinegar.

a. Sprinkle the chopped fresh cilantro over the mixture in the pot.
b. Drizzle 1 tablespoon of olive oil.
c. Add 1 tablespoon of white vinegar.
d. Stir everything together to incorporate the flavors.

14. Simmer the Ropa Vieja uncovered for an additional 15-20 minutes to allow the flavors to meld.

a. Continue cooking the Ropa Vieja on low heat.
b. Leave the pot uncovered to allow some of the liquid to evaporate and the flavors to concentrate.
c. Stir occasionally to prevent sticking.

15. Serve the Cuban Ropa Vieja Recipe hot with rice or warm tortillas.

a. Ladle the hot Ropa Vieja into serving bowls or plates.
b. Serve it alongside cooked rice or warm tortillas for a complete meal.

Prep Time: 20 minutes

Cooking Time: 3 hours

7. Cuban Ropa Vieja Recipe (8)

Pots, Pan and Cooking Equipment Needed for the Cuban Ropa Vieja Recipe

Large pot or Dutch oven
Cutting board
Tongs
Wooden spoon or spatula
Two forks
Ladle
Serving bowls or plates

Best Way to Store Leftovers From the Cuban Ropa Vieja Recipe

a. Allow the Ropa Vieja to cool down to room temperature.
b. Transfer the leftovers to an airtight container.
c. Ensure the container is large enough to accommodate the remaining Ropa Vieja.
d. Seal the container tightly to prevent air exposure.
e. Store the leftovers in the refrigerator for up to 3-4 days.

Tips and Tricks For Easier Creation

Sear the flank steak on high heat for a flavorful crust.
Use a sharp knife to thinly slice the vegetables for even cooking.
Let the Ropa Vieja simmer on low heat for an extended period to enhance the tenderness.
Cook the Ropa Vieja in advance to allow the flavors to meld overnight.
Consider using a slow cooker for convenience and to tenderize the meat further.
Adjust the spice levels to your preference by adding more or less paprika and cumin.
Serve the Ropa Vieja with a squeeze of fresh lime juice for a tangy kick.

How To Serve the Cuban Ropa Vieja Recipe

a. White rice or yellow rice
b. Black beans or red beans
c. Sweet plantains or tostones (fried plantains)
d. Yuca con Mojo (cassava with garlic sauce)
e. Moros y Cristianos (black beans and rice)
f. Avocado salad or cucumber salad
g. Warm corn tortillas or Cuban bread

Side Disheds For the Cuban Ropa Vieja Recipe

a. Ladle the hot Ropa Vieja into individual serving bowls or plates.
b. Serve it alongside a generous portion of cooked white rice or yellow rice.
c. Garnish with a sprinkle of freshly chopped cilantro for added freshness.
d. Place a side dish of black beans or red beans next to the Ropa Vieja.
e. Serve warm tortillas or Cuban bread on the side for dipping or making sandwiches.
f. Accompany the meal with a refreshing tropical fruit juice or a glass of sangria.

Dietary Substitution For the Cuban Ropa Vieja Recipe

1. Vegan Options for the Cuban Ropa Vieja Recipe:

a. Substitute vegetable oil with coconut oil or vegan margarine.
b. Replace beef flank steak with seitan or tempeh.
c. Use vegetable broth instead of beef broth.
d. Swap tomato sauce with marinara sauce made without animal products.
e. Omit tomato paste or use a vegan-friendly alternative like miso paste.

2. Gluten-Free Options for the Cuban Ropa Vieja Recipe:

a. Ensure the vegetable oil is gluten-free or use alternative oils like olive oil.
b. Verify that the beef flank steak is gluten-free or substitute with gluten-free beef cuts.
c. Use gluten-free beef broth or substitute with vegetable broth.
d. Check that the tomato sauce and tomato paste are gluten-free or use certified gluten-free versions.
e. Confirm that all spices and condiments are gluten-free, including cumin, paprika, and vinegar.

3. Vegetarian Options for the Cuban Ropa Vieja Recipe:

a. Use vegetable oil instead of the specified vegetable oil.
b. Replace beef flank steak with plant-based meat alternatives like soy-based strips or TVP (Textured Vegetable Protein).
c. Substitute beef broth with vegetable broth or mushroom broth for a rich flavor.
d. Swap tomato sauce with marinara sauce or tomato-based pasta sauce.
e. Omit tomato paste or replace it with roasted red pepper paste or sun-dried tomato paste for depth of flavor.

4. Mediterranean Diet Options for the Cuban Ropa Vieja Recipe:

a. Use extra virgin olive oil as a healthier alternative to vegetable oil.
b. Opt for lean cuts of beef or use skinless chicken breast instead of beef flank steak.
c. Replace beef broth with low-sodium vegetable broth or homemade vegetable stock.
d. Use a tomato sauce without added sugar or make a fresh tomato puree.
e. Substitute tomato paste with sun-dried tomato pesto or concentrated tomato paste for intense flavor.

5. Keto Diet Options for the Cuban Ropa Vieja Recipe:

a. Use avocado oil or ghee instead of vegetable oil.
b. Replace beef flank steak with higher-fat cuts like ribeye or skirt steak.
c. Use homemade bone broth or a low-sodium beef broth without added sugars.
d. Check the tomato sauce and tomato paste for added sugars or make your own sugar-free versions.
e. Adjust the spice measurements to taste, ensuring they don’t contain any hidden carbs or fillers.

6. Heart Healthy Diet Options for the Cuban Ropa Vieja Recipe:

a. Substitute vegetable oil with olive oil or avocado oil.
b. Choose lean cuts of beef or opt for skinless chicken breast as a healthier alternative.
c. Use low-sodium beef broth or vegetable broth to reduce sodium content.
d. Select tomato sauce and tomato paste without added sugars or make your own with fresh tomatoes.
e. Enhance flavors with herbs and spices instead of relying on excessive salt.

7. Paleo Options for the Cuban Ropa Vieja Recipe:

a. Replace vegetable oil with avocado oil or coconut oil.
b. Use grass-fed beef flank steak or substitute with bison or venison.
c. Make homemade bone broth or use a paleo-friendly beef broth.
d. Create a tomato sauce from scratch using fresh tomatoes and herbs.
e. Omit the tomato paste or substitute with tomato puree for a more natural option.

8. Low Carb Options for the Cuban Ropa Vieja Recipe:

a. Substitute vegetable oil with avocado oil or ghee.
b. Choose lean cuts of beef or opt for chicken breast as a low-carb alternative.
c. Use homemade bone broth or a low-carb beef broth without added sugars.
d. Check the labels of tomato sauce and tomato paste to ensure they are low in carbs or make your own.
e. Adjust the spices to your preference, ensuring they are low in carbohydrates.

9. Whole30 Options for the Cuban Ropa Vieja Recipe:

a. Use compliant oils like avocado oil or ghee instead of vegetable oil.
b. Choose grass-fed beef flank steak or opt for chicken breast if desired.
c. Make homemade bone broth or use a Whole30-approved beef broth.
d. Create a tomato sauce from scratch using fresh tomatoes and approved spices.
e. Omit the tomato paste or substitute with roasted red pepper puree for a Whole30-friendly option.

10. Weight Watchers Options for the Cuban Ropa Vieja Recipe:

a. Adjust the amount of vegetable oil to fit within your points allowance or use cooking spray.
b. Choose lean cuts of beef or opt for skinless chicken breast to reduce points.
c. Use low-sodium beef broth or vegetable broth to minimize sodium content.
d. Check the labels of tomato sauce and tomato paste for added sugars or use sugar-free alternatives.
e. Adjust the serving size and ingredients to fit within your daily points budget.

11. Low Fat Options for the Cuban Ropa Vieja Recipe:

a. Replace vegetable oil with cooking spray or a minimal amount of olive oil.
b. Choose lean cuts of beef or substitute with skinless chicken breast or turkey breast.
c. Use low-sodium beef broth or vegetable broth to reduce fat content.
d. Select tomato sauce and tomato paste with no added sugars or make your own from fresh tomatoes.
e. Adjust the spices and seasonings to your preference while keeping them low in fat.

12. Vegetable Variations for the Cuban Ropa Vieja Recipe:

a. Use olive oil instead of vegetable oil for a rich flavor.
b. Omit the beef flank steak and increase the amount of sliced vegetables like bell peppers, carrots, and celery.
c. Substitute vegetable broth for a plant-based version or use mushroom broth for added depth.
d. Increase the amount of tomato sauce and tomato paste to enhance the vegetable flavors.
e. Add extra vegetables like zucchini, eggplant, or mushrooms to create a hearty vegetable stew.

Please note that the given substitutions are general suggestions, and individual dietary needs and preferences may vary. It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice.

7. Cuban Ropa Vieja Recipe (3)

FAQ About the Cuban Ropa Vieja Recipe

Can I use a different cut of beef instead of flank steak in the Cuban Ropa Vieja Recipe?
Yes, you can use a different cut of beef in the Ropa Vieja recipe. Flank steak is commonly used for its flavor and tenderness, but you can substitute it with cuts like skirt steak, chuck roast, or even brisket. Just keep in mind that different cuts may require varying cooking times and techniques to achieve the desired tenderness.

Is it possible to make a vegetarian version of the Cuban Ropa Vieja Recipe?
Yes, it is possible to make a vegetarian version of the Ropa Vieja recipe. Instead of using beef, you can substitute it with plant-based alternatives like seitan, tofu, or textured vegetable protein (TVP). Adjust the cooking time and seasonings accordingly to ensure the vegetarian alternative absorbs the flavors of the dish.

Can I make the Cuban Ropa Vieja Recipe in a slow cooker?
Absolutely! The Cuban Ropa Vieja Recipe can be prepared in a slow cooker for added convenience. After browning the beef, transfer all the ingredients to a slow cooker, including the sauce and vegetables. Cook on low heat for 6-8 hours or on high heat for 3-4 hours until the beef is tender and easily shreds. This method allows the flavors to develop slowly and results in a melt-in-your-mouth texture.

Can I adjust the spice levels in the Cuban Ropa Vieja Recipe?
Yes, you can adjust the spice levels in the Ropa Vieja recipe to suit your taste preferences. If you prefer a milder flavor, reduce the amount of spices like cumin, paprika, and cloves. Conversely, if you enjoy a spicier dish, you can increase the quantities or add additional spices like chili powder or cayenne pepper. It’s important to taste and adjust gradually to ensure the desired balance of flavors.

How long can I store the leftovers of the Cuban Ropa Vieja Recipe?
The leftovers of the Cuban Ropa Vieja Recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to allow the dish to cool before transferring it to the container. When reheating, you can gently warm it on the stovetop or in the microwave. For the best quality, consume the leftovers within the recommended storage time and ensure they are stored at the proper temperature to maintain food safety.

Final Thoughts

Cuban Ropa Vieja Recipe is a flavorful and versatile dish that showcases the rich and vibrant flavors of Cuban cuisine. This traditional recipe features tender, shredded beef cooked in a savory sauce with a medley of vegetables and aromatic spices. The combination of tomato sauce, tomato paste, cumin, oregano, and paprika creates a robust and aromatic base for the dish. The tender beef, when cooked low and slow, absorbs the flavors and becomes incredibly tender, making it easy to shred.

What makes Cuban Ropa Vieja Recipe truly special is its versatility. It can be served in various ways, making it suitable for different occasions. You can enjoy it over a bed of fluffy white rice, alongside warm tortillas, or even use it as a filling for sandwiches or tacos. The dish pairs well with a variety of side dishes such as black beans, plantains, or a refreshing avocado salad, adding a balance of flavors and textures to the meal.

In addition to its delicious taste and versatility, the Cuban Ropa Vieja Recipe also offers potential health benefits. The dish incorporates a range of vegetables, including bell peppers, carrots, celery, and onions, providing a good dose of vitamins, minerals, and fiber. The use of lean cuts of beef and the option to adjust the spice levels allow for customization according to dietary preferences and needs.

Overall, the Cuban Ropa Vieja Recipe is a delightful and satisfying dish that brings the flavors of Cuba to your table. With its tender beef, savory sauce, and diverse serving options, it offers a taste experience that can be enjoyed by all. Whether you’re looking for a comforting family meal or a crowd-pleasing dinner, this recipe is sure to impress with its flavors, versatility, and potential health benefits.

7. Cuban Ropa Vieja Recipe (9)

Cuban Ropa Vieja Recipe

Are you looking for a delicious dish then try our Cuban Ropa Vieja Recipe! This traditional Cuban dish is packed with flavors and offers a variety of health benefits.
Print Recipe Pin Recipe
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Course: Main Course
Cuisine: Cuban
Keyword: Cuban Ropa Vieja Recipe
Servings: 8 People
Calories: 125 kcal
7. Cuban Ropa Vieja Recipe (9)

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Tongs
  • Wooden spoon or spatula
  • Two forks
  • Ladle
  • Serving bowls or plates

Ingredients

  • 1 tablespoon oil vegetable
  • 2 pounds beef steak flank
  • 1 cup beef broth
  • 8 oz. tomato sauce
  • 6 oz. tomato paste
  • 1 carrot large sliced
  • 1 celery large stalk sliced
  • 1 green bell pepper seeded and sliced into strips
  • 1 yellow bell pepper seeded and sliced into strips
  • 1 onion slicedlarge
  • 1 cup green olives sliced
  • 1/4 cup red peppers drained and roasted
  • 1/8 cup pimientos
  • 1 teaspoon cumin ground
  • 1 teaspoons oregano dried
  • 2 teaspoons paprika sweet
  • 1/4 teaspoon allspice ground
  • 1/4 teaspoon cloves chopped ground
  • 2 cloves garlic chopped
  • 2 teaspoons salt kosher
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon cilantro chopped fresh
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar white

Instructions

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

  • a. Place a large pot or Dutch oven on the stove.
  • b. Add 1 tablespoon of vegetable oil to the pot.
  • c. Turn the heat to medium-high and allow the oil to heat up.

Brown the flank steak on both sides in the hot oil.

  • a. Place the beef flank steak in the pot.
  • b. Let it cook for about 2-3 minutes on each side until browned.
  • c. Use tongs to flip the steak and brown the other side.

Remove the flank steak from the pot and set it aside.

  • a. Use the tongs to carefully remove the browned flank steak from the pot.
  • b. Transfer it to a plate or cutting board.
  • c. Set it aside for now.

In the same pot, add the beef broth, tomato sauce, and tomato paste.

  • a. Pour 1 cup of beef broth into the pot.
  • b. Add an 8-ounce can of tomato sauce.
  • c. Stir in a 6-ounce can of tomato paste.

Stir in the sliced carrot, celery, bell peppers, onion, and chopped garlic.

  • a. Add the sliced carrot to the pot.
  • b. Include the sliced celery as well.
  • c. Mix in the sliced green and yellow bell peppers.
  • d. Add the sliced onion to the pot.
  • e. Finally, sprinkle in the chopped garlic.

Add the green olives, roasted red peppers, and pimientos.

  • a. Mix in 1 cup of sliced green olives.
  • b. Include 1/4 cup of drained roasted red peppers.
  • c. Add 1/8 cup of pimientos to the pot.

Sprinkle in the ground cumin, dried oregano, sweet paprika, smoked paprika, ground allspice, ground cloves, kosher salt, and black pepper.

  • a. Sprinkle 1 teaspoon of ground cumin into the pot.
  • b. Add 1 teaspoon of dried oregano.
  • c. Mix in 2 teaspoons of sweet paprika.
  • d. Include 1 teaspoon of smoked paprika.
  • e. Sprinkle 1/4 teaspoon of ground allspice.
  • f. Add 1/4 teaspoon of ground cloves.
  • g. Finally, season with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.

Stir everything together until well combined.

  • a. Use a wooden spoon or spatula to mix all the ingredients together.
  • b. Make sure the spices and vegetables are evenly distributed.

Return the browned flank steak to the pot and submerge it in the sauce.

  • a. Carefully place the browned flank steak back into the pot.
  • b. Press it down into the sauce so that it's fully submerged.

Cover the pot and simmer on low heat for 2.5 to 3 hours, or until the beef is tender and easily shreds.

  • a. Put the lid on the pot to cover it completely.
  • b. Reduce the heat to low.
  • c. Let the dish simmer for 2.5 to 3 hours, stirring occasionally.
  • d. Check the beef's tenderness after 2.5 hours. It should be easily shred-able with a fork.
  • e. If needed, continue simmering for another 30 minutes until desired tenderness is reached.

Once the beef is tender, remove it from the pot and shred it using two forks.

  • a. Use tongs to carefully remove the beef from the pot.
  • b. Place it on a cutting board or plate.
  • c. Use two forks to shred the beef into smaller pieces.

Return the shredded beef back to the pot and mix it with the sauce.

  • a. Transfer the shredded beef back into the pot.
  • b. Use a spoon or tongs to mix it well with the sauce.
  • c. Ensure the beef is evenly coated.

Stir in the chopped fresh cilantro, olive oil, and white vinegar.

  • a. Sprinkle the chopped fresh cilantro over the mixture in the pot.
  • b. Drizzle 1 tablespoon of olive oil.
  • c. Add 1 tablespoon of white vinegar.
  • d. Stir everything together to incorporate the flavors.

Simmer the Ropa Vieja uncovered for an additional 15-20 minutes to allow the flavors to meld.

  • a. Continue cooking the Ropa Vieja on low heat.
  • b. Leave the pot uncovered to allow some of the liquid to evaporate and the flavors to concentrate.
  • c. Stir occasionally to prevent sticking.

Serve the Cuban Ropa Vieja Recipe hot with rice or warm tortillas.

  • a. Ladle the hot Ropa Vieja into serving bowls or plates.
  • b. Serve it alongside cooked rice or warm tortillas for a complete meal.

Notes

Sear the flank steak on high heat for a flavorful crust.
Use a sharp knife to thinly slice the vegetables for even cooking.
Let the Ropa Vieja simmer on low heat for an extended period to enhance the tenderness.
Cook the Ropa Vieja in advance to allow the flavors to meld overnight.
Consider using a slow cooker for convenience and to tenderize the meat further.
Adjust the spice levels to your preference by adding more or less paprika and cumin.
Serve the Ropa Vieja with a squeeze of fresh lime juice for a tangy kick.

Nutrition

Calories: 125kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 1276mg | Potassium: 746mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3321IU | Vitamin C: 72mg | Calcium: 54mg | Iron: 2mg
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
Discover our unique product testing journey at Our Big Escape. We bring real-world experiences and adventures into every review, ensuring authenticity and reliability. Dive into our process at How We Test Products: A Journey of Discovery and Trust, where every product is an adventure tested.

About The Author

Scroll to Top